The scientific activity performed at ICCV is organized in two main areas: Viticulture and Oenology.
Each of them includes both basic research as well as technological and innovative activities.
Viticultural Area
Genetics and genomics. Plant material and genetic resources. Genetic diversity of the grapevines and related species. Cultivar and clone genetic improvement.
Biology of grape production and interaction with the physical environment. Ecophysiology. Reproductive biology and berry ripening. Grape quality.
Grapevine interactions with the biological environment. Pathogens, pests and symbionts. Crop protection.
Viticulture production systems. Cultivation techniques. Relationship between viticulture and environment. Production systems. Precision viticulture.
Oenologic Area
Microbiology and Wine Biotechnology. Genomics, genetic diversity, selection and improvement of microorganisms. Biology and control of fermentation processes. Detection and prevention of microbiological alterations. Enzyme biotechnology.
Wine chemistry and analysis. Chemical evolution of grapes and wine components. Development of analytical methodologies. Molecular bases of sensory analysis.
Wine technology and engineering. New technologies concerning wine production, ageing and stabilization. Sensors and process control. Management and assessment of viticulture sub-products.
Wine and health. Healthy wine components. Food safety.
Instituto de Ciencias de la Vid y del Vino (ICVV)
(Ap. Postal nº 1.042 - 26080 Logroño) - Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20 - salida 13)
26007 Logroño (La Rioja) ESPAÑA
Tfno. +34 941 894 980 | Fax: 941 899 728 |Â icvv@icvv.es